Drunken Clams with Italian Sausage and Polenta

Cook the polenta according to package instructions. When finished cooking, remove from heat but keep the lid on the pot to keep warm. Set aside until ready to serve.
Add the olive oil to a large skillet over medium heat. Add the shallots to the skillet and sauteé for approximately 2-3 minutes, stirring frequently. Stir in the garlic with the shallots and cook for one minute more. Add the spinach to the skillet and sprinkle with a pinch of salt. Continue to cook until spinach is cooked and tender.
Transfer the shallot and spinach mixture to a plate. Cover to keep warm.
Using the same skillet, cook the sausage over medium heat, stirring frequently and using a wooden spoon to break apart the sausage into smaller pieces.
Once the sausage is nearly cooked, add the tomatoes and the wine. Bring to a boil. Add the clams to the skillet and cover. Cook the clams over medium-high heat for approximately 5-7 minutes, or until clams have opened (discard any clams that have not opened).
Return the shallots and spinach to the skillet and season with salt and pepper, to taste.
To serve, divide the polenta among bowls and top each with 2 teaspoons salted butter. Divide the clams, sausage and cooking liquid among the bowls and top with fresh parsley, if desired. Enjoy!